Tuscan Kale Potato Bean Soup

Brief Introduction

I found the first version of this recipe and was like: “What a great idea!” Then when I tried to make it I decided they had way too many ingredients and complications and so I got it down to its essence. Like there were 8 ingredients which basically matched Penzey’s Italian Herb Blend and then some pointless things like onion powder and nutritional yeast so those just went. No one misses them. I did add bacon based on a recommendation from a friend. Unlike the Split-Pea soup recipe, when I forgot the bacon one time, I heard about it.

Servings: Makes enough for us + lunch the next day, as long as there is some bread for dipping.

Time: About an hour, add 15 minutes for unruly children afoot.

Ingredients

• 6 slices of bacon, cut into 1/2 inch chunks
• 2 medium yellow onion, chopped
• 2 carrot, chopped
• 4 celery stalks, chopped
• 2 tablespoon minced garlic, I use the jar
• Spice Pack
  • 2 tablespoon Italian Herb Blend
  • 1 teaspoon Smoked Paprika
  • 2 Bay Leaves
  • 1/2 tsp Red Pepper Flakes
• 6 cups reconstituted vegetable stock concentrate
• 6 cups water
• 2 tablespoon lemon juice
• 8 sun-dried tomato halves, finely chopped (in the bag, not oil or water packed)
• 1 tablespoon mellow white miso 
• 6 cups red potatoes, skins on, small dice
• 2, 15.5 oz. can Cannellini beans, drained and rinsed
• 6 cups Tuscan kale, stemmed and torn into ~1 inch pieces

Directions

1. In the large Dutch oven (or similarly large stockpot), cook the bacon over medium heat for 2 minutes.
2. Add the diced onion, carrots, and celery, sauté for another 5 to 7 minutes.
3. Add the minced garlic, and spice pack; sauté for 30 seconds to 1 minute.
4. Add the vegetable broth, water, lemon juice, sundried tomatoes, then increase the heat to a boil, stir well, then immediately lower to a low simmering boil.
5. Add the potatoes. Cover and simmer until the potatoes are almost tender (~15 to 20 minutes).
6. Add beans and (by handfuls) the kale, stir to incorporate, simmer for 5 minutes.
7. Discard the bay leaf, check for saltiness needs, and eat it like you mean it.

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